either by the coldness of the season or delicacy of constitution, they must be fed highly, and have a daily supply of bread soaked in ale. Ants' eggs, which are well known as the very best animal diet for young pheasants, are also excellent for young chickens; and when a nest can be obtained it should be thrown with its surrounding mould into the run for them to peck at. Where there is no grass-plot they should have some grass cut into small pieces, or other vegetable food minced small, until they are able to peck pieces from the large leaves. Onion tops and leeks chopped small, cress, lettuce, and cabbage, are much relished by all young poultry. The French breeders give a few dried nettle seeds occasionally. Young growing fowls can scarcely have too much food, so long as they eat it with a good appetite, and do not tread any about, or otherwise leave it to waste. Young poultry cannot thrive if overcrowded. They should not be allowed to roost on the branches of trees or shrubs, or otherwise out of doors, even in the warmest weather, or they will acquire the habit of sleeping out, which cannot be easily overcome; not that they would suffer much from even severe weather, when once accustomed to roosting out of doors, but from want of warmth the supply of eggs would decrease, and it would, in many places, be unsafe and, in most, inconvenient. The sooner chickens can be fattened, of course the greater must be the profit. They should be put up for fattening as soon as they have quitted the hen, for they are then generally in good condition, but begin to lose flesh as their bones develop and become stronger, particularly those fowls which stand high on the leg. Fowls are in perfection for eating just before they are fully developed. By keeping young fowls, especially the cockerels, too long before fattening them for market or home consumption, they eat up all the profit that would be made by disposing of them when the pullets have ceased laying just before their first adult moult, and the cockerels before their appetites have become large. Fowls intended to be fattened should be well and abundantly fed from their birth; for if they are badly fed during their growth they become stunted, the bones do not attain their full size, and no amount of feeding will afterwards supply these defects and transform them into fine, large birds. Poultry that have been constantly fed well from their birth will not only be always ready for the table, with very little extra attention and feeding, but their flesh will be superior in juiciness and rich flavour to those which are fattened up from a poor state. In choosing full-grown fowls for fattening, the short-legged and early-hatched should be preferred.